Food Network Canada Chef School

Food Network Canada Chef School

Flaming Banana Split with Hot Chocolate Sauce

  • serves
Michael Smith
Michael Smith

This ones for all the dads out there looking for an impressive party trick to wow their kids or for all the moms showing who the real kitchen boss is. Either way this is how to fill a pan with fun and finish a meal with a flourish!  

Click here to watch how to make this recipe.

14 Ratings
Directions for: Flaming Banana Split with Hot Chocolate Sauce


For the Hot Chocolate Sauce

2 cups cream

½ cup brown sugar

1 Tbsp cocoa powder

1 Tbsp vanilla extract

¼ tsp allspice

1 tsp of your favourite hot sauce

8 oz dark chocolate, in small pieces

For the Flaming Bananas

¼ cup butter

½ cup brown sugar

4 ripe bananas, halved

¼ cup dark spiced rum

For Finish and Flourish

Vanilla ice cream

Crumbled lady fingers

Chocolate sprinkles

Hot chocolate sauce


For the Hot Chocolate Sauce

1. Make the Hot Chocolate Sauce first so it has a chance to cool and thicken. Measure the cream, sugar, cocoa, vanilla, allspice and hot sauce into a saucepot and whisking constantly bring to a full simmer. Whisk in the chocolate until a smooth sauce forms. Pour the works into a jar and refrigerate until thick.

For the Flaming Bananas

1. If you haven’t flambéed before, practice beforehand. Use a small amount of rum in a pan of sizzling butter – without the sugar and bananas – so you’ll know what to expect when prime time rolls around.

2. Preheat your largest heaviest skillet or sauté pan over medium-high heat. Toss in the butter swirling gently as it melts and sizzles. Add the brown sugar and continue swirling as the sugar melts. Add the bananas and swirl, stir and flip until they’re evenly coated and sizzling merrily, 3 or 4 minutes. Rum up!

3. For a Gas Stove: Extend your arm, swing the sizzling pan away from the flame and tilt the far edge of the pan down and away from you. Pour the rum into the bottom corner with the bananas. Keeping your arm safely extended swing the works back to the flame until it ignites.

4. For an Electric Stove: Pour the rum into the bananas as above. Ignite by holding the edge of the sizzling pan near a candle or BBQ lighter.

For Finish and Flourish

1. Hold steadily as flame and applause erupt. Sauté as the flames die down, just a few moments longer, swirling the pan sauce together. Enthusiastically and extravagantly build banana splits with ice cream, bananas, Hot Chocolate sauce and your choice of embellishments!


See more: Chocolate, Dessert, Fruit, FNC Chef School

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